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No, I have never done it before. There was really no rhyme or reason for me adding the raisins. I just figured since I had split the batch anyway I might as well do something funky....I looked across the kitchen and saw raisins sitting on the counter, a decision was made.

That sounds awesome, keep us posted! I ended up splitting this batch between 3 two-gallon fermentors. I am leaving one alone, dry hopping one with .25 Oz. Centennial and the third I am adding raisins (soaked in vodka, but will strain the vodka).

More than one way to skin a cat...but I put the bag in and add grain to the water.

I just brewed up another batch yesterday. I think the next go around, I will try the carapils and maybe switch out the centennial for mosaic.

Ehh, I'd have to check with him...I don't remember.

My buddy primarily brews hefs and the one time he did not do the rest, it was obvious to us both. or...follow these instructions: http://www.northernbrewer.com/documentation/AdvancedMashing.pdf

FWIW, I do believe performing an acid rest is a necessary part of brewing a quality hef.

I recently asked a pro-brewer friend I know the same question. This was his response....take it FWIW. "Lots of grain, 50% plus in specialties, first runnings only, boil for 3-5 hrs to get to 28-30 plato...then ferment. FG will be very high"

General all grain procedure: Mash grains @ 148-160 degrees Remove grains (assuming BIAB) and bring to boil Add hops at desired times throughout boil Cool and pitch yeast A couple of important things that happen during the boil are: - Hot break : the coagulation of mostly proteins, but also a...

I brewed Norther Brewers all grain clone about 2 months ago and poured a pint last night. I haven't compared it side by side to the real thing but it tastes great. I think the key is the Rahr 2 row...I never realized how much different it is from Briess.

I am thinking maybe this is it: Ballihoo Homebrew Basic Starter Equipment

Book: John Palmers - How to Brew Youtube: All Grain Brewing with John Palmer

Simple answer...yes. Complicated answer...no. Without going into specifics and droning on about all the differences, think equipment and efficiency changes as the recipe scales up or down. I would say scaling down from a 5 gallon recipe to a 1 gallon would put you closer than scaling from a...

I dunno...I went to the The Veil and they told me that they use real oreos in secondary.

I would like to see how the same recipe, brewed 'normally' vs one brewed the 'short n shoddy' way would compare....might be a cool Exbeeriment.

Are you brewing all grain or extract? If it is extract, you are probably better off with the distilled water since all of the nutrients/what-have-you are already in the extract....if you're brewing all grain, add a cambden tablet (1 per 20 gal) and brew on...don't overwhelm yourself with water...

Cerebal Brewing, Odd13 is north of Denver but worth it, TRVE...a couple more that I can't think of off the top of my head.

That still doesn't make sense. You would have lost liquid during the mash from grain absorption, there is no way, even with an insane bag squeeze that you're mashing with 5.5 L and draining 5.5 L.

Can you explain your process a bit more? I am wondering how you started with a total of 9.5L (2.5 US Gal.) and after mash/sparge and boil end up with 2 gallons into the fermentor? Even with a heck of a bag squeeze and a moderate boil off @0.65 gallon (2.5L/hr), which is what my 3 gallon (11L)...

So glad to know that we can use HBT as a support forum for being "That guy"... I have my own stories but nothing out of the norms like you all have shared...just asking technical questions and trying to flex my brewing knowledge muscle to a bunch of people who only did the tour for the drinks.